In these environmentally-conscious times where everyone is going green and eating salads, it is nice to be reminded of the excess and indulgence that made America what it is today – the most obese major country in the world. With that in mind, I believe I have stumbled upon the most volatile item to enter your digestive system since Jose Cuervo set up shop in 1873. Ladies and gentlemen, feast your eyes upon the mother of all barbeque food: The Bacon Explosion.
What better way to tell your arteries that you hate them then with 2 pounds of thick cut bacon, 2 pounds of Italian sausage, one jar of your favorite BBQ sauce and an additional jar of your favorite BBQ seasoning. Since this period in your life is advertised as the time to try different things, I don’t doubt that many of you will give it the old “college try” (terrible pun intended) and try to conquer the Bacon Explosion and it’s 5,000 calories and 55 grams of fat. As I share the recipe with you, my only words of advice are to proceed with caution.
- Using 10 slices of bacon, weave a square pattern like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, on top of the other strips. Fold bacon strips until tightly woven.
- Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1-tablespoon barbecue rub. Evenly spread sausage on top of bacon weave, pressing to outer edges.
- Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2-cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
- Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
- Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
- Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds.
Bacon Explosion In-Progress:
Bacon Explosion:
The recipe above is good for about 10 servings of this gastrointestinal horror. Really, this monster should only be eaten as a consequence for losing a bet or some sort of corporal punishment. The last step of the recipe really should say, sit patiently and wait for heart attack, but all kidding aside, if you put down a few slices of the Bacon Explosion you are a true kitchen warrior and demand the respect of any fellow eater.
Keep it here for future wild recipes, as the Campus Socialite will continue to bring you the best of the best.
The Bacon Explosion How To Video:
